These scones are just what you need on a cool fall morning - warm and buttery with a hint of sweetness from the cinnamon maple syrup.
Really, they are a treat for any time of the day: breakfast, afternoon snack…even dessert!
Made with crisp fall apples and cinnamon, these scones are ready to eat in less than 30 minutes.
I often double the recipe since they get eaten so quickly fresh out of the oven.
These are so delicious as a weekend breakfast with family or could be wrapped up to share with neighbors!
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
8 tablespoons unsalted butter cubed
¾ cup buttermilk plus more for brushing
2 tablespoons maple syrup
1 tablespoon vanilla extract
2 small apples chopped
2 tablespoons maple syrup
¼ teaspoon cinnamon
2 tablespoons melted butter
Note: I love the added flavor of using whole wheat flour but if you don’t have any on hand you can easily replace it with the equivalent amount of all purpose flour. In that case, only use 1 tablespoon baking powder, don’t add the additional 1 teaspoon.
Tip: No buttermilk? Don’t worry, you can easily substitute. Mix ¾ tablespoon of lemon juice with ¾ cup of milk and let stand for five minutes. Then use in place of buttermilk in the recipe!
- Preheat the oven to 400 degrees F with a rack in the middle position. Line one baking sheet with parchment paper.
- In a small bowl whisk together the egg, buttermilk, maple syrup and vanilla extract.
- In a large bowl mix the all-purpose flour, whole wheat flour, baking powder, cinnamon and salt.
- Add the small cubes of butter to the flour mixture and rub the butter into the mixture with your fingers until it forms a texture similar to coarse, pea sized crumbs. (Alternatively, you could put the flour mixture into a food processor and pulse the butter in until the crumbly texture forms.)
- Add the wet ingredients to the flour & butter mixture. Use a spatula to mix until just combined - it should be sticky!
- Gently fold in the chopped apples.
- Turn the dough out onto a lightly floured surface and sprinkle lightly with flour. Knead gently, a few times, just until it comes together.
- Press the dough into a circle approximately 1 inch high.
- Cut into 8 wedges and place pieces on the prepared baking sheet, evenly spaced apart.
- Brush each piece with the remaining buttermilk.
- Bake for 15-18 minutes until light gold in color and firm to touch.
- In the meantime, mix the 2 tablespoons of additional maple syrup with cinnamon. Separately melt the butter.
- Let the scones cool on the baking sheets a few minutes before transferring to a wire rack. Then brush with melted butter and drizzle lightly with the cinnamon maple syrup mixture.
Let us know if you make this recipe by tagging us on Instagram or Facebook! We love to see how these turn out for you.